Twice-Baked Stuffed Potatoes

Twice-baked stuffed potatoes make satisfying, comfort food dinner.  This healthy, oil-free recipe uses broccoli, onion, and some smoked paprika for the filling, but you can add your own favorite ingredients like spinach, peas, or sauteed bell pepper.  Make a big batch on the weekend or adjust for a vegan dinner-for-one. 

MEDIUM            Servings: 4   Ready In: 75 minutes

Ingredients

2 medium Russet Potatoes (for stuffing),
1 medium onion
1 tsp smoked paprika,
1 cup broccoli florets
1/2 cup nutritional yeast,
2 Roma tomato, cored, seeded, and diced
2 Tbs cashew butter
½ cup almond milk, unsweetened plain
Salt, pepper

ather ingredients

To First-Bake the potatoes: Scrub the potatoes and bake at 350 for 1 hour, or until tender.  Potatoes are ready when you can easily insert and remove a paring knife.  Halve the potatoes and let cool

To make the Stuffing: Meanwhile, sweat the onions and garlic with 1/2 cup water, smoked paprika, and pepper. Cut the broccoli into bite-sized florets.  Seed and dice tomatoes
When the onions are translucent and aromatic, they are done sweating. Turn off the heat, add the broccoli florets, and cover. Broccoli will steam slightly. Just let broccoli steam until bright green. Remove the lid

To Stuff and Finish the Potatoes: Once the potatoes are cool enough to handle, use a large spoon to scoop the flesh out of the skins.  Place the skins into individual foil sheets or on a baking sheet pan
Add the nutritional yeast, almond milk, cashew butter, and some salt and pepper to the potato flesh. Mash together.  Stir in the cooked onion mix and chives. Taste to adjust seasoning
Scoop filling into each of the potato skins.  Top with diced tomatoes
When ready to eat, bake at 350F for 10-15 min, till warm in the center.  Dig in!
 

Chef's Tip: For an easier stuffing, use any of your favorite frozen vegetables.  Simply warm in the microwave.  Frozen broccoli, peas, and spinach would all be delicious options.
 

Nutrition Facts
Serving size:  1 potato (2 halves)

Amount Per Serving
Calories 205.45
Calories From Fat (21%) 42.64
% Daily Value
Total Fat 5.12g 8%
Saturated Fat 0.85g 4%
Cholesterol 0mg 0%
Sodium 41.94mg 2%
Potassium 700.42mg 20%
Total Carbohydrates 31.96g 11%
Fiber 6.76g 27%
Sugar 3.79g
Protein 13.03g 26%
Calcium 29.13mg 3%
Iron 62.25mg 346%
Vitamin A 1075.62IU 22%
Vitamin C 797.63mg 1329%


Watch this quick video to learn how to make this vegan, gluten-free, oil-free, delicious salad. With only 4 ingredients, Chef Katie shows you how to simplify healthy eating. More at: www.plants-rule.com